Unlock a World of Flavor with Slow Cooker Harissa Chicken Stew
Craving a dish that’s bursting with spicy, smoky flavor but is incredibly easy to make? Meet your new favorite weeknight meal! This Slow Cooker Harissa Chicken Stew is a close cousin to a traditional Moroccan tagine, packed with aromatic spices and the vibrant heat of harissa paste. The magic of the slow cooker transforms simple chicken thighs into melt-in-your-mouth tender morsels, all swimming in a rich, savory sauce. It’s a naturally low-carb, set-it-and-forget-it recipe that guarantees a perfectly cooked, deeply flavorful dinner every single time.
Ingredients
• MAKES: 8 servingsPREPARATION TIME: 15 minutesCOOKING TIME: 6 hours + marinatingFor the Stew:
• 2.7 pounds / 1.2 kg boneless and skinless chicken thighs, cut into 1 1/2-inch / 4-cm chunks
• 1/2 cup / 120 g / 4.2 oz mild Harissa Paste
• 2 tablespoons / 30 g / 1.1 oz ghee or other healthy cooking fat
• 1 small / 70 g / 2.5 oz yellow onion, chopped
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 1 teaspoon fine sea salt, or to taste
• 1 1/2 cups / 320 ml chicken stock or bone broth
• 1 cup / 240 g / 8.5 oz canned chopped tomatoes
• 3 tablespoons / 45 ml fresh lemon juice
• 1/2 cup / 50 g / 1.8 oz pitted green olives, sliced
• 1 medium / 250 g / 8.8 oz eggplant, cut into 1-inch / 2.5-cm pieces
• 2 cups / 235 g / 8.3 oz diced pumpkin, cut into 1-inch / 2.5-cm piecesSuggested Sides & Toppings:
• Steamed cauli-rice or shirataki rice
• 1/2 cup / 45 g / 1.6 oz toasted flaked almonds
• 1 cup / 230 g / 8.1 oz full-fat sour cream
• Fresh cilantro
Instructions
1. In a large bowl, combine the chicken chunks with the harissa paste, tossing to coat evenly. Cover and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.2. Preheat your slow cooker. In a large, heavy-based saucepan or Dutch oven, melt the ghee over medium-high heat. Add the chopped onion and cook for 5 to 8 minutes, until softened and lightly browned.3. Add the marinated chicken to the saucepan along with the cinnamon, ginger, cumin, black pepper, and salt. Cook for 2 to 3 minutes, stirring frequently, until the chicken is lightly seared.4. Pour in the chicken stock, scraping the bottom of the pan to release any browned bits. Bring to a simmer, then carefully transfer the entire mixture to the preheated slow cooker.5. Stir in the chopped tomatoes, lemon juice, olives, eggplant, and pumpkin. Secure the lid and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and the vegetables are cooked through.6. Taste the stew and adjust seasoning with more salt and pepper if needed. Serve hot over cauli-rice or shirataki rice, and garnish with toasted almonds, a dollop of sour cream, and fresh cilantro, if desired.7. To store, allow the stew to cool completely before refrigerating in an airtight container for up to 4 days or freezing for up to 3 months.
Nutritional Information
• Nutrition Facts Per Serving
• Total Carbs: 9.6 g
• Fiber: 3.1 g
• Net Carbs: 6.5 g
• Protein: 23.7 g
• Fat: 50.9 g
• Energy: 589 kcal
• Macronutrient Ratio: Calories from carbs (4%), protein (16%), fat (80%)
Pro Tips
• For a deeper, richer flavor, take an extra 5 minutes to properly brown the chicken pieces in the saucepan before adding the stock. This creates a delicious crust and adds complexity to the stew.
• Harissa pastes vary in heat. If you’re sensitive to spice, start with a mild harissa or use a smaller amount, then taste and add more at the end of cooking if desired.
• This stew tastes even better the next day as the flavors meld and deepen overnight. Make a big batch for easy, flavorful leftovers.
• To brighten the final dish, stir in a large handful of fresh spinach or chopped cilantro during the last 5 minutes of cooking until just wilted.
FAQ
Q: What if I find harissa paste too spicy
A: Harissa pastes vary in heat. If you are sensitive to spice, start with a mild harissa paste or simply use less than the recipe calls for. You can always taste the stew at the end of cooking and add more if you desire more heat.
Q: Can I use chicken breasts instead of thighs
A: This recipe is optimized for chicken thighs, which become melt-in-your-mouth tender in the slow cooker. While you can use chicken breasts, they may become dry with the long cooking time. If you substitute, consider reducing the cooking time to 4-5 hours on low.
Q: Is it necessary to sear the chicken before slow cooking
A: Searing the chicken is a highly recommended step for the best flavor. It creates a delicious crust on the chicken and adds a deep, rich complexity to the stew. While you can skip it in a pinch, taking the extra few minutes to brown the chicken makes a noticeable difference.
Q: How can I store leftovers of this stew
A: Allow the stew to cool completely, then store it in an airtight container. It will last in the refrigerator for up to 4 days or can be frozen for up to 3 months. The flavors often improve overnight, making it great for leftovers.
Q: What should I serve with this harissa chicken stew
A: This stew is excellent served over a low-carb base like steamed cauli-rice or shirataki rice. Suggested toppings include toasted flaked almonds, a dollop of full-fat sour cream, and fresh cilantro to enhance the flavors and textures.
